Braised Goat

"Serve with a rice pilaf. Adapted from "How to Roast a Lamb: New Greek Classic Cooking," by Michael Psilakis."
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Ready In:
3hrs 20mins




  • Season goat with salt and pepper.
  • Heat oil in a large saucepan or Dutch oven over medium high heat until very hot; add goat pieces and sear until golden brown on all sides, about 20 to 30 minutes; transfer meat to a plate.
  • Pour out most of the oil in saucepan, then add garlic, onion, carrot, and celery; cook, while stirring, until softened, about 3 to 5 minutes.
  • Add tomato paste and cook an additional minute.
  • Deglaze the pot with the red wine and vinegar (use a wooden spoon to loosen any brown bits that may have stuck to the bottom).
  • Continue cooking until most of the liquid has evaporated, about 20 minutes.
  • Mix in oregano, mustard, water, thyme, and rosemary.
  • Return goat meat to the pot, season with about 1 1/2 tablespoons salt and fresh pepper.
  • Bring to a boil, reduce heat to medium low, partially cover, and cook for 2 1/2 hours; skim off any scum that accumulates on the top.
  • Transfer goat meat and vegetables to a serving platter, discarding any cooked herbs.
  • Increase heat under pot and reduce pan juices, stir in roasted garlic puree, chopped dill, and mint.
  • Drizzle the pan juices over the goat and vegetables, then drizzle with extra virgin olive oil.
  • NOTE: To roast garlic, lop off the top of a head so that its cloves are exposed a bit. Drizzle with olive oil and wrap tightly in aluminum foil, then roast for about 40 minutes in a 400-degree oven. Squeeze the cloves into a small bowl and mash to form a puree.

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